Venison Meatballs are an easy, low fat alternative to beef! These Venison Meatballs can be baked, or air fried to make them even healthier!
If you have been following BCC for any length of time, you will know how much we love our venison! Our diet consists of roughly of half of our meat consumption is, in fact, venison.
For this reason, I needed to learn how to, consistently, make tasty dishes with venison. There is a learning curve, no doubt.
But thankfully, I have really succeeded in the journey to create delicious, different venison recipes!
As evidenced in my Corned Venison Recipe, Venison Teriyaki Stir Fry, Venison Enchiladas, Venison Breakfast Sausage, and Venison Stew. For all of the tasty venison recipes on Binky’s Culinary Carnival, click here.
Venison is much healthier than beef or pork
It is because venison has so little fat, that some dishes with venison benefit from adding a bit of fattier meat to it. These meatballs are one of those cases.
As a general rule of thumb, slow cooked venison recipes do not require extra fat. Faster cooking techniques, (except the loins and tenderloins) require some additional fat content.
Venison has half of the fat of pork or beef. See this article for more information.
This recipe for venison meatballs would work equally well with elk, moose, caribou or antelope, as they all belong to the ungulate family.
How to Make Venison / Deer Meatballs
- Mix venison and pork
- Grate onion directly over meat to capture the juices.
- About 2 tablespoons.
- Grate garlic too.
- whisk eggs in bowl.
- Add eggs, breadcrumbs and spices to meat. If making meatballs for Italian sauce, add Parmesan cheese.
- Mix gently, but well.
- Form into balls. An ice cream scoop or cookie scoop works well to portion meat.
- Bake at 350°F 40 minutes, until golden and internal temperature is over 165°F
The air fryer works amazingly well for meatballs too! I even prefer the meatballs air fried now! They get crispier! See my post for Air Fryer Meatballs.
Thank you for stopping by today to check out my Venison / Deer Meatball Recipe! If you give it a try, be sure to let me know what you think! I’d love to see some of your pictures too, so tag me on Instagram!
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Enjoy! And have fun cooking!
Tools I Use to Make Venison Meatballs
Contains affiliate links, for full disclosure, see FTC Disclosure, here.
- 1.5 lbs venison, ground
- 1/2 lb pork, ground
- 1/2 small onion
- 3 cloves garlic
- 2 large eggs
- 1 cup fresh breadcrumbs
- 3 Tbsp milk
- 1.5 tsp parsley
- 1/2 tsp dried oregano
- 1/4 tsp dried thyme
- Grate onion and garlic right over bowl with the meat in it.
- Whisk eggs. Add the rest of ingredients to bowl and mix, gently, but well by hand.
- Form meatballs. For dinner meatballs, portion meat with ice cream scoop. For appetizer meatballs, portion with cookie scoop.
- Place on ungreased, rimmed baking sheet, so the meatballs are not touching.
- Bake in 350°F for 35-40 minutes, until browned and temperature is over 165°F.
- Serve with your favorite sauce.
This post may contain affiliate links, which means I get a small commission if you click the link and purchase something, at no additional cost to you. See FTC Disclosure, here.
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